Mushroom Barley Soup

[Guest guest]

While I really dislike winter, I do miss the warm and heavy soups. Here is

a recipe that is now in my " To Make " file.

 

Kathleen

 

* Exported from MasterCook *

 

Mushroom Barley Soup

 

Recipe By : Eating Well for Optimum Health, Dr. Andrew Weil, page 209

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables Weil: Eating Well

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup medium pearl barley

6 cups Vegetable Stock

(see separate recipe)

1 1/4 cups onion -- chopped

2 cloves garlic -- minced

3 tablespoons extra-virgin olive oil

1 pound fresh mushrooms -- sliced

(shiitake, if possible)

4 tablespoons dry sherry

4 tablespoons reduced-sodium soy sauce -- or to taste

2 teaspoons dried dill weed

 

1. Rinse and drain the barley. In a large pot, cook the barley, covered,

in 1 1/2 cups of the stock until tender.

 

2. Saute the onions and garlic in the olive oil until they are

translucent. Add the mushrooms and sherry and cook, uncovered, until the

mushrooms are soft.

 

3. Add the mushroom mixture to the barley with the remaining stock and the

rest of the ingredients. Bring the soup to a boil, reduce heat, cover,

simmer for 20 minutes, and serve.

 

Servings: 4. Calories 590, fat 17 g (26% calories from fat), saturated fat

3 g, protein 18 g, carbohydrate 91 g, cholesterol 4 mg, sodium 700 mg,

fiber 12 g

 

Nutritional benefits: Unrefined, whole grain; monounsaturated fat;

micronutrients, including immune-enhancing polysaccharides in shiitake

mushrooms

 

 

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